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FattyDumplin's Profile

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Where is the best gyoza?

same deal at midtown west. our favorite when we lived in Manhattan and one of our stops when we went back to NYC for the first time in 3 years this past Tgiving. Also love the fried rice there. so simple yet so addictive.

Feb 23, 2015
FattyDumplin in Manhattan

Who has really good Patatas Bravas?

3rd that. Have nt had them in years. But they were my first patatas brava experience in. New York and after trying many more since then, still my favorite.

Feb 13, 2015
FattyDumplin in Manhattan

Where can I get frozen raccoons?

Can I take the bait? What do you do with raccoon?

Top Chef Boston – Ep. #15 – Finale - 02/11/15 (spoilers)

As an Asian son and now parent, I'm sure it is alright now that she is at the top of her profession :) See, that's all that matters because now she's a bragging point... i can envision exactly what my mom would say "Mei, ai yah [sigh in Chinese], we told her that being a chef wasn't a good career because our lives were so hard, but she wanted to do it so badly, so we let her and then she won Top Chef competition."

Top Chef Boston – Ep. #15 – Finale - 02/11/15 (spoilers)

LindaWhit... This was the first season of Top Chef I haven't watched. I'm not sure what happened. Somehow, we missed the first few episodes and then life got busy and we never started watching.

That said, I just wanted to thank you for your recaps over the years. I absolutely love them and really enjoy the conversations it stimulates each week. Your writeups will be sorely missed. So, thanks again!

Sayulita, Nayarit (Mexico) Food

Thanks!

Feb 11, 2015
FattyDumplin in Mexico

Belcampo's Philly Cheesesteak

Not a classic cheesesteakby any means (I'm a Philly native) but I live in the SF Bay Area and eat the bel campo "cheesesteak" frequently and it is freaking good!

Feb 11, 2015
FattyDumplin in Recipes

Hokkaido Hairy Crab

Interesting. Just has this at Shunji in LA and was thoroughly disappointed. $40 for half a crab that was eh. Same prep as above, admittedly, the innards were fantastic but I'd have rather spent that money on 4-5 pieces of incredible sushi.

Feb 10, 2015
FattyDumplin in Manhattan

Sayulita, Nayarit (Mexico) Food

What's the name of the spot? We are going to nuevo vallarta and July and would love to try this place!

Feb 10, 2015
FattyDumplin in Mexico

Would you buy your neighbors' home cooked food

agreed... my response was more about the disparaging of the "shared economy" concept. Totally agree that trying to take something that already exists on the "black market" and trying to formalize it and bring it out into hte open introduces a whole spate of potential issues.

Feb 10, 2015
FattyDumplin in Not About Food

shelf life of a pork bun

I still buy myself a pork bun for breakfast a few times a month. love the baked ones.

Feb 10, 2015
FattyDumplin in General Topics

shelf life of a pork bun

Agreed. No rule of thumb (at least none that I'll put forth), but in my experience, Ive been able to leave pork buns out for a day at room temp with no issues, so I figure freezing keeps you good for ~2 days... Maybe, even layer them in betweem some of those freezer packs? i was going to suggest dry ice, but i assume that might not be eligible for standard shipping.

I typically avoid responding to these "is it safe to eat" type threads, but I can't avoid a good pork bun discussion and every kid who wants pork buns over brownies / cookies should have a chance to have them.

Feb 10, 2015
FattyDumplin in General Topics

Recent kitchen remodel? What's the best and worse of the new "technologies" you included?

- get a good hood fan. Makes a huge difference.
- get the counters you want! We went with white princess quartzite, which we were warned stains and etches... so we debated whether to go with man made quartz, which is supposedly lower maintenance and more durable. But 1 year in, we've had no issues with the quartzite, just wipe it down every night and we love the look. We had ruled out marble early on because its supposed to be even more fragile but looking back, I'd have taken the chance if that is the look i wanted.

Feb 10, 2015
FattyDumplin in Not About Food

Would you buy your neighbors' home cooked food

Have you used Uber or Airbnb? I too was skeptical, but ultimately found them to be great experiences. The Uber cars are clean, the drivers are courteous and the prices are very reasonable... contrasted to sitting in a black car that runs at a 5x price premium or a taxicab that smells and looks filthy. And we just used Airbnb to rent a ski chalet that was ridiculously nice and again at an unbelievable price.

As for your final statement, what company isn't an "enterprising scheme looking to make a buck"? Why don't drug companies give their products away to save lives? Why don't retailers sell their goods at 0% margin?

Feb 10, 2015
FattyDumplin in Not About Food

Would you buy your neighbors' home cooked food

Well put. Homecooked meals from "neighbors" is a huge business out here in the Bay Area. We used such a service for our first few years out here.

Feb 10, 2015
FattyDumplin in Not About Food

Would you buy your neighbors' home cooked food

Hi, I'll offer a differing viewpoint from most on the thread... we used to buy food every day from a shanghainese lady who worked out of her apartment. Starting at 3PM, you would go with your containers, she would dole out hearty portions of 3 dishes of the day + a soup and that would cost $20. In terms of market acceptance, she probably had 75 - 100 regular paying customers. So yes, in specific regions (I am in NorCal), there is clearly demand for this service as there are an unbelievable number of these types of services, largely specializing in ethnic foods (Chinese, Indian, Korean.)

So, at least from a hygiene / taste / market demand perspective, I think it could work. That said, my issue revolves around the legality / execution. Most of these home food services are sort of under the radar. I don't know what the local authorities do if you formally organize all these businesses and explicitly advertise.

Feb 10, 2015
FattyDumplin in Not About Food

shelf life of a pork bun

i would not recommend it... but,i wonder if you could freeze them up, stick them in insulated bags and then ship? you could test it to see what hte temperature is after 2 - 3 days.

Feb 10, 2015
FattyDumplin in General Topics

Boiling whole duck

Ooh, I don't know but try. These...

https://books.google.com/books?id=D68...

For the herbal soup...

http://www.thekitchn.com/you-must-try...

For the soy sauce duck...

I've never tried these but capture the essence of what I was describing.

Feb 07, 2015
FattyDumplin in Home Cooking

Tebaya (Japanese wings in Chelsea)

Funny. Shirang, in the recipe you linked, one of the comments references tebaya. Nice closure. Trying this tomorrow.

Feb 06, 2015
FattyDumplin in Manhattan

Eater NY Article - Xiao Long Bao

I used to do the nip and suck method, but one day tried the pop the full thing in your mouth method. And have never gone back. My problem is that I typically like to eat them right off the steamer, as I find the mouthfeel of the richness is less enjoyable the cooler it gets. So, it's always a fine balance between scalding myself and getting it at maximum enjoyable tempurature. I also found that the size of the DTF XLB are perfect for a single bite whereas most places make them bigger which can be unwieldy.

Feb 04, 2015
FattyDumplin in Manhattan

Please help me identify what organ meat/offal this is?

I'm sorry. This is one of my favorite pieces of offal, yet I have no idea what it is. I believe it's small intestine but not 100%. But I love it just boiled so it's still crunchy and then dipping in a mix of oyster sauce and shredded ginger.

Feb 04, 2015
FattyDumplin in General Topics

Price of halibut nationwide?

well, at $35/lb, i'd be more than happy to eat cobia as a substitute. in fact, i'd probably eat any other cheaper fish because halibut just aint right at that price!

Feb 03, 2015
FattyDumplin in General Topics

Price of halibut nationwide?

INteresting. Cobia tastes more fishy to me. I've always loved halibut for the texture and the taste, which is slightly oily but not too strong. THe few times i've had Cobia, it felt like mackeral light to me in its taste. I was doing this at an asian supermarket so could easily have been mislabeled.

Feb 03, 2015
FattyDumplin in General Topics

Tebaya (Japanese wings in Chelsea)

Shirang, thanks! This seems pretty close to what I'd imagined... Had found some tebasaki recipes but they weren't quite right. I think the brown sugar is definitely part of it.

Feb 03, 2015
FattyDumplin in Manhattan

Shunji Japanese Cuisine Now Open for Lunch, Fantastic Lunch Sushi Specials: A Chowhound Exclusive (for a few hours at least...)

JL, I only got a taste of it. My grandfather did well and all the siblings stayed in Taiwan to mooch / use his connections. Except my dad, who moved to the U.S. for grad school and became a scientist. So my cousins all grew up in life of luxury while we were your average middle class family growing up. But seeing how things have turned out, I wouldn't trade living in America for anything.

Feb 03, 2015
FattyDumplin in Los Angeles Area

Shunji Japanese Cuisine Now Open for Lunch, Fantastic Lunch Sushi Specials: A Chowhound Exclusive (for a few hours at least...)

Haha. When I reached adulthood, my grandparents used to load me up with various delicacies on every trip from Taiwan back to the States. The most popular were these ridiculously expensive cans of abalone, dried abalone, herbal medicines and yes, oo-yu-zi as I called them. So yeah, i grew up eating that with slices of garlic. Yum!

Feb 02, 2015
FattyDumplin in Los Angeles Area

Shunji Japanese Cuisine Now Open for Lunch, Fantastic Lunch Sushi Specials: A Chowhound Exclusive (for a few hours at least...)

Yeah, I agree. Truth be told the only reason I tried it is because my grandfather used to love kegani and every year when I went back to Taiwan during the holidays, he would have it a few times. And at the time, I remember thinking, that looks yucky. So, I had to try it when I saw it in season. But I also much prefer the zuwaigani as well as kani.

Feb 02, 2015
FattyDumplin in Los Angeles Area

Tebaya (Japanese wings in Chelsea)

One of my favorite places in NYC and saddened to learn it was closed down... So, does anyone know what was actually in that crack sauce the wings were tossed in? Clearly soy, sesame, sugar, but what else? Garlic, white pepper, fish sauce? I tried it at home this wknd and didn't come close...

Feb 02, 2015
FattyDumplin in Manhattan

Shunji Japanese Cuisine Now Open for Lunch, Fantastic Lunch Sushi Specials: A Chowhound Exclusive (for a few hours at least...)

Finally made it to Shunji... Let me preface by saying this was up there with my favorite (15 East), but perhaps a touch behind although certain pieces were the best i've ever had of that particular fish. Each piece was sauced / salted exactly right and was never overpowering, which has been a complaint of mine for my go-to place in the Bay Area.

The standouts were kamasu, toro (This was the best toro I've ever had. He sliced from what looked like a slab of A5 given the ridiculous marbling), unagi (again the best I've ever had, as it was soft, unctuous yet crisp on the edges. This was like no unagi I've ever had), shimaji (loved how he slipped a leaf of shiso underneath), goldeneye snapper, sardine (the knife work / braiding is beautiful), the kanburi (never had this and loved it), and hotate

For me the big disspointment was the Kegani, especially given the price. The mustard was great, but the crab wasn't as sweet as some other crab i've had and felt a bit dry. I wouldn't order it again. Also, and this is just preference, I enjoyed the SB uni as much, if not more than the Bafun Uni. So again, its more of a price thing given the 3x premium, but I'd just stick with the local stuff next time.

Thanks to all for the rec and look forward to coming back for dinner sometime to try the hot dishes.

Feb 02, 2015
FattyDumplin in Los Angeles Area

Nobu Next Door: The Good ,Bad Ugly, Good

still can't beat their toro tartare, though i don't crave it much. and their new style was revolutionary to me the first time i had it and their rendition is still one of my favorites, though i've veered to more traditional sushi-yas over time.

Feb 01, 2015
FattyDumplin in Manhattan